Texas Nachos (The ULTIMATE Nacho)
Texas Nachos. No more sad and lonely chips! Meet the Texas Nachos! Every single chip is loaded up with refried beans, cheese and jalapeno. Serve on a tray with your favorite dips. The perfect meal/snack/appetizer!
Servings: 3
Equipment
Ingredients
- 10 white corn tortillas 6 inches
- ½ cup oil vegetable or canola
- ¼ tsp salt
- 1 cup refried beans
- 1 cup cheddar cheese shredded
- pickled jalapenos
Toppings
- sour cream
- guacamole
- Salsa
Instructions
- Preheat: Preheat oven to 400℉.
- Prepare Tortillas: Cut the corn tortillas into 6 triangular slices to make chips.
- Heat Oil: Pour the oil into a large pot or pan, should be 1/4 of an inch deep. Heat the oil to 350℉, oil should bubble when tortillas are dipped in.
- Fry Tortillas: Carefully and working in batches, add the tortilla slices to the hot oil in a single layer. Allow to fry for about 1 minute, then using metal tongs, turn the chips to fry the other side. Chips should be firm and golden.
- Remove the tortilla chips to a plate lined with a paper towel, or a large baking sheet lined with a cooling rack. Sprinkle the chips with salt.
- Continue this process until all chips are fried.
- Prepare Baking Sheet: Line a large baking sheet with a silicone baking mat, parchment paper, or foil. If using foil, spray with baking spray.
- Lay the tortilla chips in a single layer on the baking sheet.
- Top the Chips: Top each chip with a spoonful of refried beans, a sprinkle of shredded cheese and a pickled jalapeno.
- Bake: Bake in the oven for about 8 minutes until the cheese is melted.
- Serve the nachos warm with sour cream, guacamole and salsa on the side if desired.
Nutrition
Serving: 1serving | Calories: 394kcal | Carbohydrates: 48g | Protein: 18g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 927mg | Potassium: 198mg | Fiber: 9g | Sugar: 3g | Vitamin A: 446IU | Calcium: 368mg | Iron: 2mg